Prep time 10 minutes

Cook time 12 minutes


1/3 cup vegetable oil

1/3 cup fresh lemon juice

4 Tbsp. College Inn® Savory Infusions Herb Roasted Chicken Base

 1/2 to 2 lb. boneless, skinless chicken breasts or thighs, patted dry


  1. Whisk together oil, lemon juice and Savory Infusions in a small bowl. Set aside 1/4 cup as the finishing sauce; cover and refrigerate.

  2. Pour the remaining 2/3 cup into a gallon-size resealable plastic bag to marinate chicken. Add chicken to the bag; remove air and seal. Toss chicken in marinade until coated. Refrigerate 4 to 8 hours.

  3. Preheat grill to medium (400°F). Clean and oil grate. Remove chicken from bag and discard used marinade. Grill chicken over direct heat with the lid closed, 5 to 7 minutes on each side, until no longer pink inside and reaches an internal temperature of 165°F. Remove chicken to a plate

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